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Cherry Cobbler Muffins

Cherry Cobbler Muffins That Make Your Mornings Magical

Delightful Cherry Cobbler Muffins, featuring soft texture and sweet-tart cherries, topped with a crunchy cobbler layer for magical mornings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with whole wheat flour for added fiber.
  • 3/4 cup granulated sugar Reduce by a couple of tablespoons for lower sugar intake.
  • 2 teaspoons baking powder No substitution necessary.
  • 1/2 teaspoon salt Essential for balance.
  • 1 cup milk Use almond milk for a dairy-free option.
  • 1/2 cup vegetable oil Can be replaced with melted coconut oil.
  • 1 large egg Omit or replace with a flax egg for a vegan version.
  • 1 teaspoon vanilla extract Almond extract can be used for a different twist.
  • 2 cups fresh cherries Ensure frozen cherries are thawed and drained.
For the Topping
  • 1/2 cup brown sugar Substitute with granulated sugar if needed.
  • 1 teaspoon ground cinnamon Optional for a different flavor profile.
  • 1/4 cup unsalted butter Keep cold for optimal crumbly results.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Fork
  • Paper liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the fresh or thawed cherries carefully into the muffin batter.
  6. Spoon the batter into the muffin cups, filling each about two-thirds full.
  7. In another bowl, mix the brown sugar, ground cinnamon, and cold unsalted butter until crumbly.
  8. Sprinkle the crumbly topping generously over the filled muffin cups.
  9. Place the muffin tin in the preheated oven and bake for 20-25 minutes.
  10. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter for light, fluffy muffins. Use cold butter for topping to create a crumbly texture.

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